Slow Cooker Tuscan Sausage Soup is a creamy soup full of Italian sausage, potatoes, carrots, and kale. It’s loaded with flavor and makes a rich, hearty soup for cold weather.
How To Serve Slow Cooker Tuscan Sausage Soup
This creamy soup is perfect for a winter meal. Since it is so loaded with veggies and sausage, serve it with some fresh bread and you have a filling meal. A salad with Creamy Italain Dressing is also a great addition.
How To Make
Brown and crumble the sausage and then add the onion and celery so they get a little pre-cooked. Add all the ingredients except the heavy cream and kale to the slow cooker. Cover and cook on LOW for 5 to 6 hours.
Recommended Equipment
- Large Nonstick Skillet
- 6-Quart Slow Cooker- I love the Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker.
Storage
Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator and can be reheated in the microwave or in a pot on the stove.
Substitutions and Variations
- Spinach can be used instead of kale.
- Add crumbled, cooked bacon for extra flavor.
- Use russett potatoes instead of red potatoes
- Dried Italian seasoning or dried basil can be used instead of oregano.
- Use “Hot” Italian sausage for extra heat. Use “mild” for less heat.
More Slow Cooker Soup Recipes
- Slow Cooker Spicy Cabbage Beef Soup
- Slow Cooker Meatball and Tortellini Soup
- Slow Cooker Potato and Kielbasa Chowder
- Slow Cooker Chicken Tortilla Soup
Slow Cooker Tuscan Sausage Soup
Equipment
Ingredients
- 1 pound hot Italian sausage
- 1 medium onion,, diced
- 1 celery rib,, diced
- 4 garlic cloves,, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 medium carrot,, peeled and sliced
- 4 red potatoes,, diced
- 5 1/2 cups chicken broth
- 3/4 cup heavy cream
- 6 cups chopped kale
- freshly grated or shredded Parmesan cheese
Instructions
- Brown and crumble sausage in a large nonstick skillet. Drain the grease off.Add the onion and celery and cook 3 minutes.
- Transfer sausage mixture to a 6-quart slow cooker. Add garlic, oregano, black pepper, red pepper flakes, carrots, potatoes, and chicken broth.
- Cover and cook on LOW for 5 to 6 hours.
- Stir in heavy cream and kale. Cover and cook another 5 to 10 minutes.
- Check for seasoning and add salt and pepper to taste.Serve with Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was so good
How would I use frozen diced hashbrown potatoes for this recipe? Do I need to parboil them? Add them into the crockpot with the meat? Will they get done in the same time?
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